Bengali Cuisine is not a culinary style of West Bengal.also a style of Tripura and Bangladesh.Fish curry and rice is our staple food.We are great foodies,love to taste different cuisines along with Bengali cuisine.

14/01/2016

Today is Makar Sankranti. Makar Sankranti is a major harvest festival celebrated throughout India.In West Bengal, (a state of India) Sankranti, also known as Poush Sankranti , named after the Bengali month in which it falls (last date of the month) .It falls on every year 14 January, with some exceptions when the festival is celebrated on 15 January like this year.

In this auspicious occasion a variety of traditional Bengali sweets known as 'Pitha' are made . There is a varieties of 'Pithas' are made and they are often served with 'Khejurer Gur' ( Date Palm Jaggery'.Some of the most common pithas found in Bengal (both in Bangladesh and West Bengal) is
Patisapta, Bhapa pitha, Puli pitha, Dudh puli,Gokul Pitha and many more.The main ingredients of this 'Pitha' are wheat flour, rice flour, coconut, milk and 'khejurer gur' (date palm jaggery).

'Patisapta' is very popular 'Pitha' among Bengali .Patisapta is like sweet egg-less crepes stuffed with sweet coconut or sweet khoya or mewa or solidified milk filling.here in Pune (away from my homeland Kolkata ) I do not get Khejurer Gur (Date Palm Jaggery ) but being a bong how can I stay away from 'Pitha ' on this day.

So this time I decided to do an experiment of this traditional Bengali dish, and made Gajar r Patisapta or eggless sweet carrot crepes stuffed with carrot pudding and served with Carrot Syrup.

Ingredients For Making Carrot Pudding (Filling )4 medium carrots-yields approx 2 -2.5 cups grated carrot2 tablespoons ghee or clarified butter 4 green cardamom pods-take out the seeds and crushed2 cups whole milk3/4cup sugar(if required, add more )1/4 cup raisins
10 cashew nutsPinch saffron threads1/4 cup pistachio and almonds , choppedMethod Of Making Carrot Pudding (filling )Rinse and peel the carrots.Grate the carrots coarsely using a cheese grater. Heat the ghee in a heavy bottomed pan or non -stick . Add the crushed cardamom seeds and stir for about 30 seconds.Add the grated carrots to the pan and fry for about 3 minutes.Add the milk and bring it up to the boil.When the milk will start boiling,simmer the gas,stirring constantly .
When the milk has 3/4th reduced ,add sugar, cashew,raisins, and saffron to the pan and stir. Stirring continuously , for until all the milk is evaporated and the gajar or carrots milk mixture is thick and glossy.
Remove it in a bowl and set it aside. Let the pudding cool slightly.

Ingredients For Making Outer Part of Patisapta (or Carrot Crepes )

1 cup refined flour / maida

1/2 cup sooji

1/4 cup grated carrots

1 1/2 to 2 cups milk

Oil-1/4 cup(For frying Patisapta )

Method Of Making Outer Part of Patisapta ( or Carrot Crepes )

Take a mixing bowl, add maida, sooji and rice flour

Add milk gradually, mix it carefully,make sure there is no lumps. Keep the mixture for 15 minutes.

Heat the non stick pan. Put a little oil and spread with flat spatula . Pour a ladle full of the mixture on it and spread it quickly with the the back side of ladle.

Put the filling lengthwise at any edge of it and roll it. Wait till the colour is light brown.

in a large pan, take 1 cups sugar and 3/4 cup water and 1/2 cup grated carrot ,mix well and bring it to boil.

Mix and continue stir the sugar syrup until it will be dissolved....do this process on medium flame.

Turn the heat down until it is just bubbling. Cook the syrup until single string form .Watch the syrup carefully to make sure it doesn't burn.

The sugar syrup should reach the single thread stage..it means, dip a spoon into sugar syrup,lift it out. Wait a moment and carefully pick up a drop of syrup on your finger. Then touch your finger to your thumb and pull them apart slowly to see how many strings of syrup form. For this recipe, you want a single string syrup.If no thread forms, or it breaks quickly, your syrup is not yet cooked enough.If multiple strings forms, then it has been overcooked...and need to add some additional water or begin again. When your sugar syrup is ready,remove from heat.

While serving place the Patishaptas on the serving plate and pour the carrot syrup on top of it.Enjoy hot Gajar Patisapta or Carrot Crepes.

A very creative twist to the traditional patishapta. Loved everything from the carrot filling to the gooey carrot syrup that was poured over the crepes. Truly a delight both visually and for the taste buds. 😀👍

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About Me

Hi...I am a mom of a little princess. I studied economics and public relation...used to do job...but after my baby was born...decided to be a homemaker.I love cooking...inherited this passion from my mom, she is a very good cook. Being a bengali, I love bengali cuisine and as you all know that Bongs are great foodies so love to try out the nice dishes of other cuisines....here I try out traditional bengali cuisine along with other cuisines in my kitchen. ..and wanted to share this recipes with all....so have started my blog...www.bongtaste.blogspot.in